I am new at v-logging so please hang with me while I learn to include the recipe along with the video…

Also, as I mentioned my candy thermometer is not working. It took about 15-18 minutes to get the caramel to the firm ball stage. Be sure not to over cook. Olive oil tends to harden faster, so I would even under cook this just a wee bit.

I have always taken my chocolate seriously….and I mean seriously!!! I never met a chocolate I didn’t fall in love with. However, I must admit I do eat dark, healthy chocolate daily as I know that it is full of healthy flavanoids and antioxidants. Each day I enjoy 2-3 little squares of gourmet healthy chocolate. In total, I am consuming 15,300 ORAC and 2,250 units of flavonoids , Plus 1 billion beneficial micro-organisms.

I will proclaim it here and now…I LOVE CHOCOLATE! I love how it tastes, and I love how it makes me feel.

Now, before I get too serious and bore you to sleep, I want to share some very funny chocolate quotes. If you know me or the writings from my cookbook, Olive Oil Desserts, you know how much I love food quotes. If you don’t know me, that’s okay…. I still think you will get a giggle 😉

I was going to post some health info about chocolate, but I just can’t get serious about chocolate right now, not when I am reading these quotes . So, oh well…I guess I will share more about the healthy benefits of dark chocolate on my next post.

So, here ya go…. and oh yes…..have a healthy and sweet day. Micki

SEVEN DAYS WITHOUT CHOCOLATE MAKES ONE WEAK.

LIFE WITHOUT CHOCOLATE IS NO LIFE AT ALL.

I WANT IT ALL!!! AND I WANT IT DIPPED IN CHOCOLATE.

CHOCOLATE IS CHEAPER THAN THERAPY, AND YOU DON’T NEED AN APPOINTMENT.

CHOCOLATE DOESN’T MAKE THE WORLD GO AROUND. BUT IT CERTAINLY MAKES THE TRIP WORTHWHILE.

AND ON THE EIGHTH DAY GOD CREATED CHOCOLATE.

THE BEST THINGS IN LIFE ARE CHOCOLATE.

SO MUCH CHOCOLATE. SO LITTLE TIME!

IF THERE IS NO CHOCOLATE IN HEAVEN, I’M NOT GOING!

IN THE COOKIES OF LIFE, FRIENDS ARE THE CHOCOLATE CHIPS.

LIFE IS LIKE A BOX OF CHOCOLATES. . . FULL OF NUTS.

WHAT CAME FIRST, WOMAN OR THE CHOCOLATE BAR?

CHOCOLATE. . . IT ISN’T JUST FOR BREAKFAST ANYMORE.

I WOULD GIVE UP CHOCOLATE, BUT I’M NO QUITTER.

THERE’S NOTHING BETTER THAN A GOOD FRIEND, EXCEPT A GOOD FRIEND WITH CHOCOLATE

CHOCOLATE: HERE TODAY… GONE TODAY!

CHOCOLATE MILK: THE POOR MAN’S CHAMPAGNE

PUT THE CHOCOLATE IN THE BAG AND NOBODY GETS HURT.

A DAY WITHOUT CHOCOLATE, IS A DAY WITHOUT SUNSHINE.

IF IT WERE NOT FOR CHOCOLATE, THERE WOULD NOT BE A NEED FOR CONTROL TOP PANTY HOSE. AN ENTIRE GARMENT INDUSTRY WOULD HAVE BEEN DEVASTATED!

A Few Useless And Not So Useless Facts About Olive Oil
just in case you were wondering…

• Olive oil is medically proven to be good for your heart and good for your overall health.
• Olive oil aids in lowering your LDL cholesterol (mine has dropped 100 points since making the switch to olive oil)
• Olive oil is not a genetically modified food!
• Olive oil is great for lactose intolerant people.
• Olive oil does not contain trans fatty acids (bad for you).
• Olive oil is not hydrogenated (bad for you).
• Olive oil can be kept in your food storage.
• Olive oil can be stored in your refrigerator.
• Olive oil can be frozen.
• Olive oil is technically a fruit juice.
• Olive oil is pressed and not chemically extracted.
• Olive oil is a great massage oil.
• Olive oil was called “the great therapeutic” by Hippocrates.
• Olive oil is produced by over 450 companies in California and Texas.
• Olive oil is high in healthy monounsaturated fats (good for you).
• Olive oil tastes great in traditional desserts (come see for yourself).
• Olive oil makes your heart and tummy smile.
• Olive Oil Desserts have 1/3 less fat and calories.
• Olive Oyl was Popeye’s girlfriend.
• Olive oil has so many beneficial uses, I will need to continue this list on another post!!!

Olive oil is your friend and must not be treated like all other oils. Olive oil can be fragile, yet well worth the effort to keep it fresh. After cooking or baking with your well preserved olive oil, you won’t regret taking a little extra time to keep it fresh.

Olive oil producers all over the globe are well aware that is that once olive oil is produced, it must be packaged immediately to avoid oxidization (exposure to air). When olive oil is exposed to air and light, it begins to become rancid. If you have ever tasted rancid olive oil, it is a taste you will not soon forget. For this reason, fresh pressed olive oil is bottled right a way, and stored in a dark glass container or metal tin.

Olive oil which is stored in unopened tins will remain fresh for up to 5 years.

If you are planning on using your opened olive oil within 3 months, it is acceptable to store it in an airtight container, away from light, and at room temperature.

You may also store your olive oil in the refrigerator. However, please note that sedimentation occurs at temperatures lower than 37 degrees Fahrenheit, and your olive oil will begin to harden (it looks like little clouds). However, it does disappear when the oil returns to room temperature.

Freezing olive oil works well and does not destroy the healthy benefits associated with it. However, be sure and use some of your oil before freezing because expansion may cause your olive oil bottle to crack (or your tin to bulge). When ready to use, place on the counter and bring back to room temperature, it’s just that simple.

It is important to check the “best before” or “bottled on” date on your olive oil label.
Unlike a fine wine, the quality of olive oil does not improve with time. Use your fresh pressed oil within 6 months.

Therefore, you see…. storing your olive oil is simple and fun! Enjoy using olive oil in all of your cooking and baking; it will make your heart smile!!!

By now, many people are aware that olive oil is very high in monounsaturated fatty acids (MUFAs). And those MUFA’s have been medically proven to reduce the risk of heart disease. However, nothing is 100% foolproof, and if someone you are with were having a heart attack or stroke, would you know what signs to look for?

Someone sent me an email the other day and mentioned how helpful a page in my cookbook was. It is only one page, but that page teaches you how to recognize the signs and symptoms associated with a heart attack or stroke in progress. Sometimes the person who is displaying these symptoms may not know what is happening to them.

Please read an excerpt from Olive Oil Desserts and learn the signs. Who knows… someday you may save a life with this simple information!

Heart Attack Warning Signs

• Uncomfortable pressure, squeezing, fullness or pain in the center of the chest
that lasts more than a few minutes or goes away and comes back.

• Pain or discomfort in one or both arms, the back, neck, jaw or stomach.

• Shortness of breath, with or without chest discomfort.

• Other signs such as breaking out in a cold sweat, nausea or lightheadedness.

• Sudden numbness or weakness of the face, arm or leg, especially on one side of
the body.

Stroke Warning Signs

• Sudden confusion, trouble speaking or understanding.

• Sudden trouble seeing in one or both eyes.

• Sudden trouble walking, dizziness, loss of balance or coordination.

• Sudden, severe headache with no known cause.

Not all of these warning signs occur in every heart attack or stroke. If some
start to occur, get help immediately. Heart attack and stroke are medical
emergencies! Call 9-1-1

Source: American Heart Association

I am wishing you a sweet day, filled with healthy and happy baking, without trans fats and hydrogenated oils!!! Go olive oil!!!! (can you tell I love the stuff?)

Micki

P.S. Recipes and olive oil info coming soon!!!

Source: American Heart Association

I am wishing you a sweet day, filled with healthy and happy baking…. without those yucky trans fats and hydrogenated oils!!!

Okay, here’s the deal. If there is no chocolate in Heaven, I’m not interested in going. I adore chocolate. I have never met a chocolate that was not my instant best friend.

The other day I was at a gathering and the subject of chocolate came up. Each lady started talking about their favorite chocolate. It seems like most everyone has a personal reason to eat or drink the stuff. Here are just a few thoughts some have had when it comes to their chocolate …..Chocolate in happy times- A day without chocolate is a day without sunshine– Chocolate in sad times- Nobody know the truffles I’ve seen.- Out of work- Will work for chocolate-Desperate times- Put the chocolate in the bag and nobody gets hurt. When you feel like giving up!- I would give up chocolate, but I’m not a quitter. And sexy times ( I’m not touching that one).

Rarely have I met a woman that is not delighted by the mere thought of chocolate in any way, shape, or form. One woman at the gathering piped in and very boldly stated, “I hate chocolate!!!”. We all just looked at her in shock as if to say something like “I don’t think we can be your friend”. When the shock wore off, we all just went on with our chocolate talk, and she became silent, as though she was the only Republican in a room of Democrats. Ahhh, the power of chocolate.

Occasionally I wear a perfume by the name of Angel. And when I wear it, I am often told how wonderful I smell. Come to find out that the base scent for Angel perfume is …chocolate!

Did you know that there 20 different kinds of cacao trees? But who cares about that? I’ll just get to the stuff you really want to know.

There are six basic chocolate categories:

Dark Chocolate : Lots cocoa solids and very little milk or other liquids. It might have up to 13% milk solids, but not necessarily. This is considered the healthiest of all edible chocolates.

Bittersweet Chocolate: For a chocolate to be called bittersweet it must contain at least 35% cocoa solids. Upper end bittersweet will boast about 60% to 85% cocoa solids. Bittersweet is not just a cleaver name. The lower the sugar content the more intense the chocolate taste. This type of chocolate is most often used in baking.

Sweet, Dark Chocolate: Very similar to semi-sweet chocolate, containing 35-45% cocoa solids. In fact, it is hard to notice a difference between the two.

Semi-sweet Chocolate: This is the most recognizable of the baking chocolates. After all, this is what was in the very first chocolate chip cookie. Of course, you can make all kinds of baked goods with semi-sweet, or just eat it all by itself. It can be used in the place of sweetdark chocolate. This lovely chocolate has a good, sweet flavor asd contains 40-62% cocoa solids.

Milk Chocolate: A sugary chocolate which normally contains 10-20% cocoa solids (which includes cocoa and cocoa butter) and more than 12% milk solids. It is occasionally used in baking, and is what most candy bars are made of. No real health benefits, except psychologically.

White Chocolate: The main ingredient in white chocolate is cocoa butter (pretty much made from pure fat).Basically, there is no real chocolate in it. It has a smooth texture and a delicious, mild and pleasant flavor It is used to make fancy desserts like mousse and goumet puddings. Not so good for you, but yum.

With so many types of chocolate, you will never lose interest. You can eat it as candy, bake with it, drink it, and wear it (some have been known to love it that much!). Either way you look at it, chocolate is a girls best friend! Cuz diamonds taste kinda funny ;)…

Try my Chocolate Sin Cookie and join me in Heaven!

Chocolate Sin CookieServes 36 to 42

Some days are just chocolate days. Other days are DARK Chocolate days. On those